Antioxidant Activity of Maillard Reaction Products in Dairy Products: Formation, Influencing Factors, and Applications.

ABSTRACT: Dairy products contain complex types and contents of proteins, lipids, and lactose. The Maillard reaction (MR) occurs between proteins and reducing sugars during the processing and storage of dairy products. Maillard reaction products (MRPs) have garnered attention for their potential antioxidant activity. MRPs include melanoidins, reductones, and volatile heterocyclic compounds, which affect flavor and color. Relevant literature was identified through a structured search of PubMed and Web of Science; studies were included if they investigated MRPs in dairy products and reported antioxidant-related outcomes. This review offers a comprehensive overview of the MR in dairy products, systematically investigating the influence of protein, reducing sugars, and their ratios, as well as reaction c

SUBMITTER: Lan H 

PROVIDER: S-EPMC12841591 | biostudies-literature | 2026 Jan

REPOSITORIES: biostudies-literature